Thursday, March 22, 2012
Roasted mushrooms with mustard cream sauce
I may or may not have said it before, but what in the hell was I thinking, hating mushrooms?
Lost my goddamn mind.
Recently I had a burger with grilled portobellas as the "meat" and I just about cried eating it, they were so good. Slightly overcooked and charred on the edges, which made them chewy and delightful and packed with flavour. Oh my.
I like making big fat roasted mushrooms to have with the sauces I used to love with steaks. Why be sad and mourn the sauce (which, let's face it, I thought was the best part anyway), when I could still have them, only with something else?
My favourite is a quick, home-made diane sauce that I think breaks every rule in the book, but oh my lord it is delicious. Much like this mustardy one even though it didn't have any brandy or anything that probably would have launched it into the stratosphere of deliciousness.
Don't ask me what I'll eat with mushroom sauce. I'm still thinking. Schnitzel, maybe?
I was absolutely starving the other day and kept seeing recipes for mushroom risotto, and mushroom soup and mushroom gorgeousness in a thousand other forms, so I went home and threw this lot into the oven. You're going to need 2-3 per person. We served it with mashed potato and a sauteed mix of spinach, broccoli and garlic.
Sauce serves 4.
1 clove garlic, minced
1-2 tablespoons wholegrain mustard
150 ml cream
salt and white pepper
1. Gently saute the garlic and mustard in a little butter in a frying pan.
2. Add cream and turn up the heat. Allow to boil, reduce and thicken for a little while until your desired consistency.
3. Season to taste.
4. Cry. It's ok. I understand, it's really, really good.